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Menu Plan for the week of Feb. 15, 2013:  Sunday's Recipes

Pasta with Leeks, Prosciutto and Mushrooms
Fresh Fruit

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

    A quick pasta and some fresh fruit for the end of February.  Think spring!

Pasta with Leeks, Prosciutto and Mushrooms   Preparation and cooking time: 25 minutes
     Sautéed leeks, dry-cured ham and mushrooms make a simple, flavorful sauce for pasta.

3 medium leeks, about 1 1/2" diameter (3.5cm) each
4oz (125gr) mushrooms
4 - 5 slices (4oz, 120gr) Prosciutto or other dry-cured ham
1 tbs dried sage
1 tbs olive oil
1/4 cup (2oz, 60ml) white wine or chicken stock
1/2 cup (2oz, 60gr) freshly grated Parmesan plus a bit extra for sprinkling at table
4oz (125gr) long pasta, tagliatelle, linguini, spaghetti

Cook pasta according to package directions. 
While pasta cooks:  Clean leeks and slice thinly. Brush mushrooms and slice.  Roughly chop Prosciutto.  Heat oil in a large nonstick skillet.  Add leeks and sauté until starting to get tender, about 5 minutes.  Add mushrooms, ham and sauté about 10 minutes, until everything is starting to turn golden.  Add wine or stock, sage and heat through.  Pour over hot, cooked pasta, add Parmesan and toss lightly - use a tongs.  Serve, extra Parmesan on the side.

Fresh Fruit 

Something luscious and seasonal - kiwi fruit?

Cooking Schedule: 25 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, pot and colander for pasta, large skillet Put water on high heat for the pasta Clean leeks, slice Clean mushrooms, slice Sauté leeks

Add mushrooms, ham, sauté Start to cook the pasta Add sage, wine / stock to leeks Drain pasta Pour sauce over hot pasta Add cheese, toss to combine Serve - pass a bit more cheese Don't forget the fruit

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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